Garlic Ranch Honey Dijon Chicken

This is a nice method to use with any left-over dressings in your fridge; better to use it than to let it sit there and expire (which is what happens to me a lot with the dressings!).

I had honey dijon and ranch dressing to use this weekend; this chicken came out tasting so extremely full-flavored... everyone loved it. I served it with sides of brown rice and steamed carrots, broccoli and califlour. Since the chicken has so much flavor, I didn't add seasonings to the rice or veggies.

(You can also put chicken in big ziplock bag and let it marinate in fridge that way. I like doing this because I can take out the chicken every once in a while and squeeze the bag to "mix the marinade").

When ready to bake, preheat oven to 375*. Pour 1/4 cup olive oil into casserole dish, and put it in the oven to heat it up.

In the meantime, pour breadcrumbs onto plate.

After about 5-7 minutes, take out hot pan. Set aside.

Take chicken out one by one with tongs, roll in breadcrumbs to coat lightly, and set into casserole pan.